321 Ribs Recipe Guarantees Smokehouse-Quality BBQ Ribs At Home

With Labor Day on the horizon, it’s not too late to nail the star of your end-of-summer gathering: BBQ ribs. We know there’s no shortage of ways to prepare ribs to tender perfection. But, we found one that’s easy to remember. The 321 method involves smoking, saucing and caramelizing the ribs for different amounts of time. This trio of steps produces sticky and tender ribs that will have guests wanting to fill up their plate with seconds! Keep reading to learn the ins and outs of this method so you can prepare your tastiest batch of ribs yet!

What is the 321 cooking method for BBQ ribs?

The 321 method calls for smoking the seasoned ribs for three hours; cooking them wrapped in foil for two hours; and then charring them directly on the grill during the final hour. It’s unique approach to the low and slow technique for cooking ribs. But, it works as it breaks down the fibers in the meat so it becomes succulent. This method also infuses the ribs with a smoky flavor that compliments the sweet and tangy BBQ sauce.

Best cut of ribs to use for the 321 method

Since the 321 method uses a six-hour cook time, you’ll want to use ribs that can withstand it. St. Louis ribs work best as they’re large, flat spare ribs with a high fat content. Not only does this ensure the ribs stay moist during cooking, but it prevents the meat from softening to the point where it slides off the bone. All in all, using St. Louis ribs for the 321 technique ensures perfectly cooked ribs worth getting your hands dirty for at your Labor Day BBQ!

How to make 321 ribs

The pros at Traeger Grills share their recipe for 321 St. Louis BBQ Ribs. It takes just 15 minutes to prep these ribs for low and slow cooking. Afterwards, the cooked ribs are ready to slice and serve with sides such as these Slow Cooker Baked Beans and Instant Pot Collard Greens.

321 St. Louis BBQ Ribs

Ingredients:

2 racks St. Louis-style ribs
BBQ rub like Traeger Pork & Poultry Rub, to taste
½ cup dark brown sugar
⅓ honey
1 cup barbecue sauce

Directions:

Yield: 6 servings

Set grill temperature to 180℉ and preheat it with lid closed 15 minutes. (Note: If you’re not using a w00d-pellet grill like Traeger’s Pro 575 Grill, simply prepare your regular grill for indirect cooking.)
If silverskin membrane is still on ribs, remove it by working tip of butter knife underneath membrane over middle bone. Use paper towels to get firm grip, then tear membrane off.
Season both sides of ribs generously with BBQ rub.
Insert temperature probe into center of rack of ribs, avoiding bones. Place ribs directly on grill grates, meat-side up. Close lid and smoke 3 hours.
Transfer ribs to rimmed baking sheet and increase grill temperature to 225℉. Preheat grill with lid closed.
Tear off 4 long sheets of heavy-duty aluminum foil. Place rack of ribs on top of the foil. Sprinkle half brown sugar over ribs and drizzle with half of honey. Wrap tightly to create leak-proof pouch and repeat with remaining rack of ribs.
Return wrapped ribs to grill, meat-side down. Re-insert probe. Close lid and cook 2 hours.
Carefully unwrap ribs (be mindful of hot steam), and brush on both sides with barbecue sauce. Discard foil. Place ribs directly on grill grates, bone-side down and re-insert probe. Grill until sauce tightens, 30 to 60 minutes.
Remove ribs from grill and let rest a few minutes before serving. Enjoy!